Favorite breakfast

I may have posted this before, but it is a favorite and worth doing so again. I have learned the way we like it best and can do it in one skillet for our family which is another reason to love it!

Eggs Benedict rendition

Place a couple Tbsp coconut oil in a large cast iron skillet, add 1/4 cup sliced red onion and 1/2 cup sliced mushrooms - cook until soft. Fill pan with spinach leaves and allow to cook down, fill again 2 more times, allowing to cook down between each. Stir to mix spinach with onion and mushrooms, add a couple squirts Bragg's aminos, and 2 Tbsp minced garlic. Next, crack eggs on top of the spinach, add salt and pepper, cover and allow to cook to desired doneness - less for sunny-side up, more for hard cooked yolks. Use a spatula to cut portions between eggs and scoop spinach and egg out onto plates. We like to add a bit of mayo mixed with lemon juice to the top for a bit of a kick.